CN106721950A - A kind of method of cowpea intermediate waves infra-red drying - Google Patents
A kind of method of cowpea intermediate waves infra-red drying Download PDFInfo
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- CN106721950A CN106721950A CN201611022578.2A CN201611022578A CN106721950A CN 106721950 A CN106721950 A CN 106721950A CN 201611022578 A CN201611022578 A CN 201611022578A CN 106721950 A CN106721950 A CN 106721950A
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- 241000219977 Vigna Species 0.000 title claims abstract description 85
- 235000010726 Vigna sinensis Nutrition 0.000 title claims abstract description 85
- 238000007603 infrared drying Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000001035 drying Methods 0.000 claims abstract description 36
- 230000005855 radiation Effects 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 15
- 206010033546 Pallor Diseases 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000011068 loading method Methods 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 6
- SMHNUIFHMAGAFL-UHFFFAOYSA-N calcium;2-hydroxypropanoic acid Chemical compound [Ca].CC(O)C(O)=O SMHNUIFHMAGAFL-UHFFFAOYSA-N 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 9
- 150000003839 salts Chemical class 0.000 abstract description 9
- 239000002351 wastewater Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000021121 fermented vegetables Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000003992 Peroxidases Human genes 0.000 description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 6
- 229960002401 calcium lactate Drugs 0.000 description 6
- 235000011086 calcium lactate Nutrition 0.000 description 6
- 239000001527 calcium lactate Substances 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 108040007629 peroxidase activity proteins Proteins 0.000 description 6
- 239000007787 solid Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 238000005494 tarnishing Methods 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 235000010722 Vigna unguiculata Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 239000011021 lapis lazuli Substances 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000005332 obsidian Substances 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a kind of method of cowpea intermediate waves infra-red drying.The method carries out partially dehydrated treatment using intermediate waves infra-red drying technology to cowpea, by studying the influence of different radiation temperatures, radiant power and radiation length to cowpea drying property in drying process, determine the specific process parameter of cowpea intermediate waves infra-red drying, for the production of less salt fermented vegetable provides very good material, the unsalified preservation of raw material is realized, the generation of high-salt wastewater is reduced.
Description
Technical field
The invention belongs to food industry applications technical field, and in particular to a kind of method of cowpea intermediate waves infra-red drying.
Background technology
Cowpea (Vigna unguiculata), is commonly called as carob, Jiang Dou, hangs fresh kidney beans, belongs to pulse family annual plant.Cowpea exists
China's cultivation history is long and plantation region is extensive, contains abundant dietary fiber, vegetable protein, B family vitamin, vitamin C
And trace element, with invigorating spleen to remove dampness, the effect for relaxing bowel, there is critical role in vegetables production and consumption, it is also me
The important source material of state's traditional zymotic fruits and vegetables.The fresh and tender pod listing of cowpea concentrates on the season of summer and autumn two, and rotten change is also easy to produce after harvesting
Matter, it is necessary to take corresponding store and processing means.During traditional zymotic vegetable-industry metaplasia product, generally using high concentration food
Salting liquid is preserved to vegetable raw-material, and salt amount is up to 15%-20%, enters lake salt stain time 2-12 month, subsequent handling
It is middle to produce substantial amounts of salt marsh waste water, go out pond cleaning waste water and desalting and dewatering waste water.1 ton of raw vegetable averagely produces 0.4 ton of high salt
Waste water, huge pressure is brought to local environment, while wastewater treatment process can also increase production cost.Additionally, by high salt
Pickled seasoning type fermented vegetable microbial action is faint, and not only taste is over-salty is unfavorable for health, and loses traditional zymotic
The flavor characteristic of vegetables.
Infrared ray (Infrared) refers to a kind of electromagnetic wave of the optical wavelength between visible ray and microwave, wave-length coverage
Generally 0.77-1000 μm.Infra-red radiation is similar with optical radiation, therefore the heat radiation that is otherwise known as, and surface of material is directly inhaled
The infrared ray that gives off of receipts simultaneously converts it into heat energy and reaches heating and dry purpose.Vacuum medium wavelength is infrared less than 4 μm
Radiation is referred to as intermediate waves infra-red radiation.Long wave can only typically be absorbed by body surface, therefore suitable for the drying of thin layer material, and
Intermediate waves can pass through material, therefore add dry intermediate waves effect preferable the thick material of a bit.Traditional heating is to pass through
What the method for fuel combustion or resistance heating was realized, be energy to be produced outside material and is passed in material by convection action
Portion, this normally results in surface of material hardening crust, prevents scattering and disappearing for internal moisture.And during infrared radiation drying, added
Thermal material interior molecules absorb the infrared ray of some CFs and wavelength, and material interior molecules are by vibrating temperature arrising caused by friction, quilt
The thermodynamic gradients of dried material are low inside and high outside, matched with water release gradient, and heat transfer, mass transfer direction are consistent, so that effectively
Improve drying efficiency.Other infrared radiation drying technology also has that radiance is high, heat loss is small, superior product quality the features such as.Mesh
Preceding utilization infrared radiation drying technology is dried dehydration to cowpea, and there is not yet reported.
The content of the invention
It is an object of the invention to provide a kind of method of cowpea intermediate waves infra-red drying.
A kind of method of cowpea intermediate waves infra-red drying, is carried out in accordance with the following steps：
(1) fresh cowpea is chosen, removing silt is washed with clear water, be cut into the strip of 10~15cm of length；
(2) blanching：Peroxidase can promote the generation of browning reaction, and the work of enzyme can be killed with the method for blanching
Property, the generation of Restrain browning, the cowpea after segment is used cold water flush, is dripped immediately at 80~90 DEG C of temperature, after 1~2min of blanching
Dry surface moisture；
(3) color protection and guarantor are crisp：By the cowpea after blanching be soaked in concentration for brewed 0.5 in 20~30g/mL colour protecting liquids~
1.0h, surface moisture is drained after brewed end；
(4) drying box preheating：Adjustment intermediate waves infrared drying oven power is 675~900w, and temperature is 65~75 DEG C, control
Radiation length is 10-14cm, and drying box first is run into 20-40min；
(5) dry and preserve：After case stable working state to be dried, it is put into by the cowpea section after blanching, color protection, by it
Individual layer is uniformly divided on the loading plate of intermediate waves infrared drying oven, cowpea semi-dry products is obtained after drying 45-60min, through true
Refrigeration in 4 DEG C of refrigerators is placed on after empty package.
The colour protecting liquid is calcium lactate solution, and feed liquid mass ratio is 1：5.
The volume of the hothouse of the intermediate waves infrared drying oven is 0.26m × 0.35m × 0.40m, and intermediate waves is long infrared
Radiation fluorescent tube totally 6, fluorescent tube it is parallel it is outstanding put, power output reaches as high as 1000W, infra-red radiation fluorescent tube above flitch, distance
The distance of material plate has 10cm, 14cm, 18cm.
The critical moisture point of the cowpea semi-dry products is 70%.
Compared with prior art, the present invention has the advantages that：Through the cowpea that intermediate waves infrared radiation drying is obtained
Less salt semi-dry products can reach expected shelf-life under the conditions of 4 DEG C, and follow-up fermentation and it is brewed in can keep preferable
Product quality.The present invention provides very good material for the production of less salt fermented vegetable, realizes the unsalified preservation of raw material, reduces high
The generation of salt waste water.There is good economic benefit and environmental benefit.
Specific embodiment
Specific embodiment of the invention is described in detail below, it is to be understood that protection scope of the present invention is not
Limited by specific embodiment.
Embodiment 1
A kind of method of cowpea intermediate waves infra-red drying, is carried out in accordance with the following steps：
(1) fresh, even thickness, the cowpea of solid colour are chosen.Washed with clear water removing silt, be cut into length 10~
The strip of 15cm.
(2) blanching：Peroxidase can promote the generation of browning reaction, and the work of enzyme can be killed with the method for blanching
Property, the generation of Restrain browning.Cowpea after segment uses cold water flush immediately at 90 DEG C of temperature after blanching 1min, drain surface
Moisture, effectively Restrain browning can occur.
(3) color protection and guarantor are crisp：Cowpea after blanching is soaked in concentration for brewed in 20g/mL colour protecting liquids, with Anti- tarnishing simultaneously
Brittleness is improved, surface moisture is drained after brewed end.Colour protecting liquid is calcium lactate solution.The color protection time is generally 55min.Feed liquid matter
Amount is than being 1：5.
(4) drying box preheating：Adjustment intermediate waves infrared drying oven power is 900w, and temperature is 70 DEG C, controls radiation length
It is 12cm.Drying box is first run into 30min, required condition is dried to reach.
(5) dry and preserve：Due to the cowpea of dried process also need to carry out after storage phase it is brewed, so can not be simple
Ground below cowpea drying to safe moisture content, will consider the shelf life of cowpea and it is brewed after quality of finished, will be new
Fresh cowpea drying stops being dehydrated and storing when being 70% to critical moisture point.After case stable working state to be dried, be put into by
Cowpea section after blanching, color protection, its individual layer is uniformly divided on the loading plate of intermediate waves infrared drying oven.After drying 45min
Cowpea semi-dry products are obtained, refrigeration in 4 DEG C of refrigerators is placed on after vacuum packaging.
Cowpea semi-dry products features good taste manufactured in the present embodiment, can be stored 1 year in 4 DEG C of refrigerators, and half can be stored in normal temperature
Year.
Embodiment 2
A kind of method of cowpea intermediate waves infra-red drying, is carried out in accordance with the following steps：
(1) fresh, even thickness, the cowpea of solid colour are chosen.Washed with clear water removing silt, be cut into length 10~
The strip of 15cm.
(2) blanching：Peroxidase can promote the generation of browning reaction, and the work of enzyme can be killed with the method for blanching
Property, the generation of Restrain browning.Cowpea after segment uses cold water flush immediately at 80 DEG C of temperature after blanching 2min, drain surface
Moisture, effectively Restrain browning can occur.
(3) color protection and guarantor are crisp：Cowpea after blanching is soaked in concentration for brewed in 25g/mL colour protecting liquids, with Anti- tarnishing simultaneously
Brittleness is improved, surface moisture is drained after brewed end.Colour protecting liquid is calcium lactate solution.The color protection time is 45min.Feed liquid mass ratio
It is 1：5.
(4) drying box preheating：Adjustment intermediate waves infrared drying oven power is 675w, and temperature is 65 DEG C, controls radiation length
It is 10cm.Drying box is first run into 30min, required condition is dried to reach.
(5) dry and preserve：Due to the cowpea of dried process also need to carry out after storage phase it is brewed, so can not be simple
Ground below cowpea drying to safe moisture content, will consider the shelf life of cowpea and it is brewed after quality of finished, will be new
Fresh cowpea drying to critical moisture point be 70% when stop be dehydrated and store, after case stable working state to be dried, be put into by
Cowpea section 300g after blanching, color protection, its individual layer is uniformly divided on the loading plate of intermediate waves infrared drying oven.Dry
Cowpea semi-dry products are obtained after 60min, refrigeration in 4 DEG C of refrigerators is placed on after vacuum packaging.
Cowpea semi-dry products features good taste manufactured in the present embodiment, can be stored 1 year in 4 DEG C of refrigerators, and half can be stored in normal temperature
Year.
Embodiment 3
A kind of method of cowpea intermediate waves infra-red drying, is carried out in accordance with the following steps：
(1) fresh, even thickness, the cowpea of solid colour are chosen.Washed with clear water removing silt, be cut into length 10~
The strip of 15cm.
(2) blanching：Peroxidase can promote the generation of browning reaction, and the work of enzyme can be killed with the method for blanching
Property, the generation of Restrain browning.Cowpea after segment uses cold water flush immediately at 90 DEG C of temperature after blanching 1min, drain surface
Moisture, effectively Restrain browning can occur.
(3) color protection and guarantor are crisp：Cowpea after blanching is soaked in concentration for brewed in 20g/mL colour protecting liquids, with Anti- tarnishing simultaneously
Brittleness is improved, surface moisture is drained after brewed end.Colour protecting liquid is calcium lactate solution.The color protection time is 55min.Feed liquid mass ratio
It is 1：5.
(4) drying box preheating：Adjustment intermediate waves infrared drying oven power is 900w, and temperature is 75 DEG C, controls radiation length
It is 14cm.Drying box is first run into 30min, required condition is dried to reach.
(5) dry and preserve：Due to the cowpea of dried process also need to carry out after storage phase it is brewed, so can not be simple
Ground below cowpea drying to safe moisture content, will consider the shelf life of cowpea and it is brewed after quality of finished, will be new
Fresh cowpea drying stops being dehydrated and storing when being 70% to critical moisture point.
After case stable working state to be dried, it is put into by the cowpea section after blanching, color protection, its individual layer is uniformly divided
On the loading plate of intermediate waves infrared drying oven.Cowpea semi-dry products are obtained after drying 55min, 4 DEG C are placed on after vacuum packaging
Refrigerated in refrigerator.
Cowpea semi-dry products features good taste manufactured in the present embodiment, can be stored 1 year in 4 DEG C of refrigerators, and half can be stored in normal temperature
Year.
Embodiment 4
A kind of method of cowpea intermediate waves infra-red drying, is carried out in accordance with the following steps：
(1) fresh, even thickness, the cowpea of solid colour are chosen.Washed with clear water removing silt, be cut into length 10~
The strip of 15cm.
(2) blanching：Peroxidase can promote the generation of browning reaction, and the work of enzyme can be killed with the method for blanching
Property, the generation of Restrain browning.Cowpea after segment uses cold water flush immediately at 80 DEG C of temperature after blanching 2min, drain surface
Moisture, effectively Restrain browning can occur.
(3) color protection and guarantor are crisp：Cowpea after blanching is soaked in concentration for brewed in 25g/mL colour protecting liquids, with Anti- tarnishing simultaneously
Brittleness is improved, surface moisture is drained after brewed end.Colour protecting liquid is calcium lactate solution.The color protection time is 45min.Feed liquid mass ratio
It is 1：5.In brew process, to lapis lazuli powder is added in colour protecting liquid, addition is the 1% of colour protecting liquid quality, and stirs 1-3 points
Clock.
(4) drying box preheating：Adjustment intermediate waves infrared drying oven power is 675w, and temperature is 65 DEG C, controls radiation length
It is 10cm.Drying box is first run into 30min, required condition is dried to reach.
(5) dry and preserve：Due to the cowpea of dried process also need to carry out after storage phase it is brewed, so can not be simple
Ground below cowpea drying to safe moisture content, will consider the shelf life of cowpea and it is brewed after quality of finished, will be new
Fresh cowpea drying to critical moisture point be 70% when stop be dehydrated and store, after case stable working state to be dried, be put into by
Cowpea section 300g after blanching, color protection, its individual layer is uniformly divided on the loading plate of intermediate waves infrared drying oven.Dry
Cowpea semi-dry products are obtained after 60min, refrigeration in 4 DEG C of refrigerators is placed on after vacuum packaging.
Cowpea semi-dry products features good taste manufactured in the present embodiment, can be stored 2 years in 4 DEG C of refrigerators, and 8 can be stored in normal temperature
Month.
Embodiment 5
A kind of method of cowpea intermediate waves infra-red drying, is carried out in accordance with the following steps：
(1) fresh, even thickness, the cowpea of solid colour are chosen.Washed with clear water removing silt, be cut into length 10~
The strip of 15cm.
(2) blanching：Peroxidase can promote the generation of browning reaction, and the work of enzyme can be killed with the method for blanching
Property, the generation of Restrain browning.Cowpea after segment uses cold water flush immediately at 80 DEG C of temperature after blanching 2min, drain surface
Moisture, effectively Restrain browning can occur.
(3) color protection and guarantor are crisp：Cowpea after blanching is soaked in concentration for brewed in 25g/mL colour protecting liquids, with Anti- tarnishing simultaneously
Brittleness is improved, surface moisture is drained after brewed end.Colour protecting liquid is calcium lactate solution.The color protection time is 45min.Feed liquid mass ratio
It is 1：5.In brew process, to obsidian powder is added in colour protecting liquid, addition is the 1% of colour protecting liquid quality, and stirs 1-3 points
Clock.
(4) drying box preheating：Adjustment intermediate waves infrared drying oven power is 675w, and temperature is 65 DEG C, controls radiation length
It is 10cm.Drying box is first run into 30min, required condition is dried to reach.
(5) dry and preserve：Due to the cowpea of dried process also need to carry out after storage phase it is brewed, so can not be simple
Ground below cowpea drying to safe moisture content, will consider the shelf life of cowpea and it is brewed after quality of finished, will be new
Fresh cowpea drying to critical moisture point be 70% when stop be dehydrated and store, after case stable working state to be dried, be put into by
Cowpea section 300g after blanching, color protection, its individual layer is uniformly divided on the loading plate of intermediate waves infrared drying oven.Dry
Cowpea semi-dry products are obtained after 60min, refrigeration in 4 DEG C of refrigerators is placed on after vacuum packaging.
Cowpea semi-dry products features good taste manufactured in the present embodiment, can be stored 2 years in 4 DEG C of refrigerators, and 8 can be stored in normal temperature
Month.
Disclosed above is only several specific embodiments of the invention, but, the present invention is not limited to this, any ability
What the technical staff in domain can think change should all fall into protection scope of the present invention.
Claims (4)
1. a kind of method of cowpea intermediate waves infra-red drying, it is characterised in that carry out in accordance with the following steps：
(1) fresh cowpea is chosen, removing silt is washed with clear water, be cut into the strip of 10~15cm of length；
(2) blanching：Cowpea after segment uses cold water flush immediately at 80~90 DEG C of temperature after 1~2min of blanching, drain surface
Moisture；
(3) color protection and guarantor are crisp：It is brewed 0.5~1.0h in 20~30g/mL colour protecting liquids that cowpea after blanching is soaked in into concentration,
Surface moisture is drained after brewed end；
(4) drying box preheating：Adjustment intermediate waves infrared drying oven power is 675~900w, and temperature is 65~75 DEG C, control radiation
Distance is 10-14cm, and drying box first is run into 20-40min；
(5) dry and preserve：After case stable working state to be dried, it is put into by the cowpea section after blanching, color protection, by its individual layer
Uniformly divide on the loading plate of intermediate waves infrared drying oven, cowpea semi-dry products are obtained after drying 45-60min, through vacuum packet
Refrigeration in 4 DEG C of refrigerators is placed on after dress.
2. the method for cowpea intermediate waves infra-red drying according to claim 1, it is characterised in that the colour protecting liquid is lactic acid
Calcium solution, feed liquid mass ratio is 1：5.
3. the method for cowpea intermediate waves infra-red drying according to claim 1, it is characterised in that the intermediate waves is infrared dry
The volume of the hothouse of dry case is 0.26m × 0.35m × 0.40m, and intermediate waves infra-red radiation fluorescent tube long totally 6, fluorescent tube is parallel outstanding
Put, power output reaches as high as 1000W, infra-red radiation fluorescent tube above flitch, apart from the distance of material plate have 10cm, 14cm,
18cm。
4. the method for cowpea intermediate waves infra-red drying according to claim 1, it is characterised in that the cowpea semi-dry products
Critical moisture point be 70%.
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| CN110184319A (en) * | 2019-06-18 | 2019-08-30 | 福建农林大学 | The method that a kind of Optimization of Low Value Fish Protein source anti-oxidation peptide is efficiently prepared |
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| CN104799233A (en) * | 2015-05-15 | 2015-07-29 | 中国农业大学 | Raw material pretreatment method for processing pickles |
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| 王洪彩，等: "香菇中短波红外干燥的试验", 《食品与生物技术学报》 * |
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| CN107160939A (en) * | 2017-06-09 | 2017-09-15 | 陈滔 | A kind of preparation method of grafting dried flower |
| CN110184319A (en) * | 2019-06-18 | 2019-08-30 | 福建农林大学 | The method that a kind of Optimization of Low Value Fish Protein source anti-oxidation peptide is efficiently prepared |
| CN110184319B (en) * | 2019-06-18 | 2021-09-07 | 福建农林大学 | Method for efficiently preparing low-value fish protein source antioxidant peptide |
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Application publication date: 20170531 |